Seven Layer Salad Recipe
- prep TIME 20 mins
- total TIME 20 mins
Ingredients (14)
- 6 oz iceberg lettuce stem removed and washed
- 8 oz cherry tomatoes halved
- 3 medium boiled eggs sliced
- 2 oz red onion sliced
- 1 cup green peas thawed (or blanched)
- 0.25 oz scallion chopped
- 0.5 oz cheddar cheese shredded
- 1/8 tsp black pepper
- 1 oz baked bacon or fried in skillet, crumbled
- 2 tbsp Japanese mayonnaise
- 1 1/2 tbsp Greek yogurt
- 1/4 tsp sugar
- 1 tbsp whole milk
- 1 tsp lemon juice
INSTRUCTIONS
Lay a third of 6 oz lettuce on the bottom of the serving bowl. Grab the 8 oz halved tomatoes, stick them against the bowl, and place the rest in the middle (fill empty spaces with lettuce).
Stick egg slices against the bowl, on top of the tomatoes, and use lettuce to fill empty spaces.
Layer in 2 oz sliced onions, 1 cup green peas (blanched or thawed).
Add 1 oz bacon crumbles, 0.25 oz chopped scallion and 0.5 oz grated cheddar cheese. It doesn’t matter how messy the core looks, so try to keep the layers looking beautiful on all sides.
Mix 2 tbsp mayo, 1 1/2 tbsp Greek yogurt, 1/4 tsp sugar, 1 tbsp milk, 1/8 tsp black pepper and 1 tsp lemon juice in a small bowl. Lay the dressing on top to finish the piece.
Chill for at least 30 minutes or serve immediately. Mix the salad well before you eat it.
